Black Bean Burgers with Smashed Avocado

black bean burgers

Loaded with black beans, fiery chilli and fragrant herbs, these veggie-friendly patties pack some serious heat. 

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4 people


In a bowl, mash the beans to a coarse paste.

Mix in the finely chopped chilli, onions, coriander and breadcrumbs.

Shape into 4 burgers; chill for 10 minutes.

Meanwhile, using a fork, mash the avocado with the lime juice, yogurt and a pinch of salt, until smooth. Set aside.

In a pan, heat 1 tbsp oil. Add the tomato slices and cook for 1-2 minutes on each side. Remove; set aside.

Wipe the pan, heat the remaining oil and cook the burgers for 4-5 minutes each side, until golden. Set aside.

Heat the buns in the pan, cut side down, for 10 seconds.

Top the bottom bun with lettuce, a burger, a dollop of avocado and a few tomato slices.

Scatter over the sliced chilli and squeeze over the lime half.

Sandwich with the top bun. 

Tip: If the bean mix feels a little loose then you could mix in an egg to help it bind.


2 x 400g tins black beans, drained
1 red chilli, seeded, 1/2 finely chopped and 1/2 finely sliced
3 spring onions, finely chopped
1/2 x 50g pack coriander, leaves chopped
50g breadcrumbs
1 avocado, sliced
1 lime, 1/2 juiced, 1/2 reserved
4 tbsp Greek-style yogurt
2 tbsp olive oil
2 tomatoes, sliced
4 brioche burger rolls, cut in half
1 baby gem lettuce, leaves picked